Chris Register Farms Custom ANGUS BEEF Done YOUR Way

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Angus beef for sale DothanChris Register Farms sells locally raised 100% natural antibiotic & hormone free Black Angus cattle. Below is a list of things that makes our beef better than what you can buy at your local super market. I have also included estimated cost and amounts of Angus beef for each available % of a whole Angus beef you may purchase. Please keep in mind that the target weight of the live animal is 1000 pounds. I try to get as close to this weight as possible plus or minus 100 pounds. All of the prices and weights are based on a 1000 pound animal at time of slaughter. Calves will not be ready for slaughter until April 2015. Monthly payments on the estimated purchase price of your part of the calf are accepted. Calf must be paid in full before delivery to the butcher for processing.

  • Our Angus calves are raised locally
  • We do not treat them with any antibiotics or steroids
  • We grow our on corn, harvesting it ourselves as the whole ear to include cob and husk. We store it in our barns so we know where it has been from the time it is planted until the time it is fed
  • We use locally grown peanut hay
  • We produce our on feed using our raw materials and natural protein supplements based on a formula given to me by an animal nutritionist. These are blended in a John Deere mixer with digital scales that are accurate within 2 pounds on a 2000 pound mixture. This keeps the feed more consistent resulting in a healthier animal.
  • Our Angus are housed in a modern facility to protect them from inclement weather, and provides them with continuous access to fresh feed and water.

We use Esto Meats Processing in Esto, Florida to process our meats. We chose them due to the cleanliness of their facility, their commitment to quality, and desire to please you the customer. They are both state and federally regulated and inspected. They have also agreed to allow our beef to dry age 14 days before processing allowing natural tenderization of the meat. A separate check will be payable to them for their services and estimated prices may vary based on how you have wrapped.

Esto Meat Processing (EMP) is a United States Department of Agriculture (USDA) certified meat processing plant located about ten (10) miles north of Bonifay, on Highway 79 in Northwest Florida near the Alabama border. EMP has kept up with the necessary USDA food safety training requirements for all employees. Employees have received food safety training that included Hazard Analysis Critical Control Point (HACCP), Food Safety Manager's Training, carcass evaluation and on preparation of various cuts of meat. An approved HACCP plan is in placed at EMP and employees participate in annual updated training on current food safe ty practices that include food biosecurity and bioterrorism.

Below is a chart showing the different % of a whole Angus beef available, their estimated cost, and the estimated weight and quantity of meat purchased. Keep in mind that how you have your meat processed directly relates to the actual weight and quantity of meat you will put in your freezer. Bone-in Angus steaks weigh more than specialty cuts, roasts weigh more and take up more space in your freezer than tightly packaged hamburger. Regardless of how you get your meat cut you will receive all of the edible beef.

    Eighth   Quarter   Half   Whole use cow sections small3
Calf   $281.25   $562.50   $1125.00   $2250.00
Processing   $38.12   $76.25   $152.50   $305.00
Total $   $319.37   $638.75   $1277.50   $2555.00
Hanging WT   75 pounds    150 pounds    300 pounds    600 pounds
Minimum Deposit(25%)   $ 70.31   $ 140.65   $ 281.25   $ 562.50
Cooler(s) Needed                
Estimated number of 120 quart coolers filled ( big white igloo coolers)
    ½   1   2   4  

 

tboneNot all of the cow makes it to the table. On average, a 1,000 pound steer will only weigh approximately 61% of it’s live weight once it makes it to the rail. This approximate 39% loss during the slaughter and dressing procedure is a result of the animal being bled and the hide, head, hooves, viscera, lungs and heart being removed. The remaining 61% is often referred to as the “Hanging Weight” or the weight “On the Rail”. But, the loss doesn’t stop there. Once the carcass is on the rail it begins to leach moisture (shrink) which accounts for additional weight loss. This along with the fat and bone removed during the cutting account for an additional 18% loss. In summary, a steer weighing 1,000 pounds on the hoof will average around 430 pounds of retail cuts (steaks, roasts, ground beef, stew beef, etc.).

If you have any questions please call me at 334-726-1265, or  Email Us